I have the Annabel Karmel cook book with a recipe for meat balls that says it can be frozen. It is:
Tomato Sauce:
1 1/2 tablespoons light olive oil
1 medium onion, peeled and chopped
1 garlic clove, crushed
250g/9oz fresh ripe toms skinned, deseeded and chopped
400g/14oz canned toms, chopped
1 teaspoon balsamic vinegar
1 teaspoon caster sugar
salt and pepper
1 tablespoon fresh basil, torn
Meatballs:
450g/1 lb lean minced beef
1 onion, finely chopped
1 granny smith apple, peeled and grated
50g/2oz fresh white breadcrumbs
1 tablespoon fresh parsley, chopped
1 chicken stock cube, crumbled and dissolved in 2 tablespoons of boiling water
salt and pepper
plain flour for forming meatballs
veg oil for frying
To make the sause, heat the oil in a saucepan and gently cook the onion and garlic til soft. stir in the fresh toms and cook for 1 min. Add the canned toms, vinegar, sugar and seasoningand cook for 20 mins over a low heat. Add the basil and blend til smooth.
Meanwhile, mix together the ingredients for the meatballs. Using floured hands, form into 24 balls. Heat the oil in a frying pan and saute over a high heat, turning occasionally, until brown, then reduce the heat and cook for about 5 mins. Pour over the sauce and continue to cook covered for 10-15 mins.
I hope that is a tasty recipe. I haven't tried it yet. Let me know what it is like.
Faye
